for 4 person

Meat

800 g	beef tenderloin
	oil for frying
1 tsp	salt
a little	pepper
2 sprig	rosemary

Sauce

1 tbsp	butter
1	onion, finely chopped
1	garlic clove, squeezed
1	red chilli, deseeded, finely chopped
1 dl	red wine
2 sprig	rosemary
1 dl	beef bouillon
60 g	crema di Balsamico (balsamic cream)
a little	sea salt

How it's done

Meat

Remove the meat from the fridge approx. 1 hr. prior to cooking. Heat the oil in a frying pan. Season the meat, brown all over for approx. 7 mins., only turning when a crust has formed. Place the meat on a baking tray lined with baking paper. Put the pan to one side. Insert the meat thermometer into the thickest part of the meat. Place the rosemary on top of the meat.

Roast in the oven

Approx. 15 mins. in the centre of an oven preheated to 200 °C (the core temperature of the meat should be 50 °C). Remove the meat, cover and leave to rest for approx. 10 mins.

Sauce

Heat the butter in the same pan. Add the onion, garlic and chilli, sauté for approx. 2 mins. Add the wine and rosemary, loosen any bits that have stuck to the pan, pour in the stock. Reduce the sauce by half, stir in the balsamic, bring to the boil. Carve the meat, sprinkle with salt, serve with the sauce.

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